Sour Cream Blueberry Coffee Cake

Sour Cream Blueberry Coffee Cake

2 cups all-purpose flour
¾ c. sugar
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1 egg
1 cup reduced-fat sour cream
¼ cup unsweetened applesauce
3 Tbsp. canola oil
1 tsp. vanilla
1 ½ cup fresh or frozen blueberries

Topping

¼ cup packed brown sugar
¼ cup quick cooking oats
½ tsp. ground cinnamon
2 Tbsp. butter


Preheat oven to 350 degrees.
In a large bowl, combine first 5 ingredient.
In another bowl combine egg, sour cream, applesauce and vanilla. 
Stir into dry ingredients until just moistened.
Fold in blueberries.
Pour into 9” square baking pan that has been coated with non-stick spray.

For topping:
Combine brown sugar, oats and cinnamon.
Cut in butter until it resembles coarse crumbs.
Sprinkle over batter.
Bake at 350 for 40 to 45 minutes.